For the ginger simple syrup:
1/4 cup sliced fresh ginger, with skin
2 cups granulated sugar
2 cups cold water
For the peach puree:
10 ounces semi-frozen peaches
1/2 cup ginger simple syrup
For serving:
Ice cubes
1 bottle Champagne
Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
For serving:
Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
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